JP6044554B2 - Composition for imparting richness to food and drink - Google Patents

Description

The present invention does not mask the top aroma and / or flavor of food and drink, and does not cut the last aroma and / or flavor, giving a rich and durable rich taste to the food and drink. It relates to a composition that can be produced.
In addition, the present invention provides a food and drink that has a top aroma and / or flavor, a last aroma and / or a flavor, and a rich and durable rich taste, and the food and drink It relates to the manufacturing method.

  In the food field, taste substances have been applied for a long time. In particular, substances having five basic tastes expressed by sweetness, salty taste, acidity, bitterness, and umami, and substances that enhance these are widely used as seasonings.

  On the other hand, there is “kokumi” as a sensation that cannot be expressed by the above five basic tastes. Kokumi means a sense that cannot be expressed by the above five basic tastes, and refers to a state in which not only the basic taste but also the taste and flavor around the basic taste such as thickness, spread, sustainability, and unity are enhanced. Conventionally, several substances for imparting a rich taste to foods and drinks (a rich taste imparting substance) have been reported, including heated glutathione (Patent Document 1), gelatin and tropomyosin (Patent Document 2), and a sulfone group A compound (Patent Document 3), a peptide containing an Asn-His sequence (Patent Document 4), and the like have been reported.

  Thus, the development of various kokumi-imparting substances has been attempted in the past, and commercialization has been made centering on natural product extracts, but an example of purely separating kokumi components from natural product extracts is glutathione. And N- (4-methyl-5-oxo-1-imidazolin-2-yl) sarcosine are very few in the present situation.

  Therefore, in the future, development of a high-performance, safe and inexpensive body taste imparting substance is required.

  Patent Documents 5 and 6 include a high-performance, safe and inexpensive body taste imparting agent, a food product imparted with body taste, a method for producing foods and beverages such as seasonings and beverages, and a food product provided with body taste. Etc. have been reported.

Japanese Patent No. 1464928 Japanese Patent Laid-Open No. 10-276709 JP-A-8-289760 International Publication No. 2004/096836 Pamphlet Japanese Patent No. 4798293 JP 2011-115186 A

  Patent Documents 5 and 6 report that at least one of salty taste, umami taste, sweetness, and sourness can be enhanced by using a body taste imparting agent. However, the use of the richness-imparting agent masks the top aroma and / or flavor of food and drink, and the problem of cutting the last aroma and / or flavor has been discovered. In order to solve the problem, attempts have been made to supplement and enhance the top aroma and / or flavor and the last aroma and / or flavor in combination with natural seasonings, etc., but the top aroma and / or flavor, In addition, as the last aroma and / or flavor, the preferred aroma and / or flavor could not be sufficiently provided.

Under the above background, the object of the present invention is to concentrate and sustain food and food without masking the top aroma and / or flavor of the food and drink and without cutting off the last aroma and / or flavor. It is providing the composition which can provide a certain rich taste.
In addition, the object of the present invention is to have a top fragrance and / or flavor, a last fragrance and / or flavor, and a food and drink provided with a rich and durable body taste, and It is in providing the manufacturing method of food-drinks.

As a result of intensive studies on the above problems, the present inventors have surprisingly obtained a combination of a kokumi imparting substance and 1-octen-3-ol and / or 1-octen-3-one, It has been found that a rich and durable rich taste can be imparted to food and drink without masking the top aroma and / or flavor of the food and drink and without cutting off the last aroma and / or flavor.
In addition, the present inventors surprisingly, in addition to the body taste imparting substance and 1-octen-3-ol and / or 1-octen-3-one, lower fatty acids and methional are further used in combination. It has been found that an even more preferable top aroma and / or flavor can be imparted to food and drink.
In addition, the present inventors surprisingly further use octanoic acid and decanoic acid in addition to the body taste imparting substance and 1-octen-3-ol and / or 1-octen-3-one. It has been found that an even more favorable last aroma and / or flavor can be imparted to food and drink.
The inventors of the present invention have completed the present invention by further research based on these findings.
That is, the present invention is as follows.

[1] A composition for imparting a rich taste to foods and drinks, which contains a rich taste imparting substance and 1-octen-3-ol and / or 1-octen-3-one.
[2] Addition of 1-octen-3-ol and / or 1-octen-3-one to food and drink so that the concentration of addition to the food and drink is 0.000005 wt ppm or more and 0.91 wt ppm or less The composition of the above-mentioned [1] for carrying out.
[3] The composition according to the above [1] or [2], further comprising at least one selected from the group consisting of lower fatty acids, methional, octanoic acid and decanoic acid.
[4] The composition according to [1] or [2] above, which contains lower fatty acids and methional.
[5] The concentration of 1-octen-3-ol and / or 1-octen-3-one added to the food or drink is 0.000005 ppm by weight or more and 0.91 ppm by weight or less,
The addition concentration of lower fatty acids to food and drink is 0.001 ppm by weight or more and 19.3 ppm by weight or less, and
The composition according to [4] above, which is added to a food or drink so that the concentration of methional added to the food or drink is 0.00001 ppm by weight or more and 150 ppm by weight or less.
[6] The composition according to [1] or [2] above, containing octanoic acid and decanoic acid.
[7] The concentration of 1-octen-3-ol and / or 1-octen-3-one added to the food or drink is 0.000005 ppm by weight or more and 0.91 ppm by weight or less,
The addition concentration of octanoic acid to food and drink is 0.001 ppm by weight or more and 130 ppm by weight or less, and
The composition according to [6] above, which is added to a food or drink so that the concentration of decanoic acid relative to the food or drink is 0.001 ppm by weight or more and 390 ppm by weight or less.
[8] The composition according to [1] or [2] above, which contains lower fatty acids, methional, octanoic acid and decanoic acid.
[9] The composition according to any of [3] to [5] and [8] above, wherein the lower fatty acid is isovaleric acid.
[10] The body taste imparting substance is γ-Glu-X-Gly (X represents an amino acid or an amino acid derivative), γ-Glu-Val-Y (Y represents an amino acid or an amino acid derivative), γ-Glu-Abu , Γ-Glu-N-Val, γ-Glu-Ala, γ-Glu-Gly, γ-Glu-Cys, γ-Glu-Met, γ-Glu-Thr, γ-Glu-Val, γ-Glu-Orn , Asp-Gly, Cys-Gly, Cys-Met, Glu-Cys, Gly-Cys, Leu-Asp, D-Cys, γ-Glu-Met (O), γ-Glu-γ-Glu-Val, γ- _{Glu-Val-NH 2, γ} -Glu-Val-ol, γ-Glu-Ser, γ-Glu-Tau, γ-Glu-Cys (S-Me) (O), γ-Glu-Leu, γ-Glu -Ile, γ-G The composition according to any one of [1] to [9] above, which is one or more selected from the group consisting of lu-t-Leu and γ-Glu-Cys (S-Me).
[11] The X is selected from the group consisting of Val, N-Val, Cys, Cys (SNO), Cys (S-allyl), Gly, Cys (S-Me), t-Leu, Abu, and Ser. And Y is one selected from the group consisting of Gly, Val, Glu, Lys, Phe, Ser, Pro, Arg, Asp, Met, Thr, His, Orn, Asn, Cys, and Gln. The composition according to [10] above.
[12] The composition according to any one of [1] to [11], which is a flavor seasoning or a natural seasoning.
[13] A method for producing a food or drink comprising a step of adding a body taste imparting substance and 1-octen-3-ol and / or 1-octen-3-one.
[14] The above [13], wherein the concentration of 1-octen-3-ol and / or 1-octen-3-one added to the food or drink is 0.000005 ppm by weight or more and 0.91 ppm by weight or less. the method of.
[15] The method according to [13] or [14] above, further comprising a step of adding at least one selected from the group consisting of lower fatty acids, methional, octanoic acid and decanoic acid.
[16] The method according to [13] or [14] above, further comprising a step of adding lower fatty acids and methional.
[17] The concentration of 1-octen-3-ol and / or 1-octen-3-one added to the food or drink is 0.000005 ppm by weight or more and 0.91 by weight or less,
Addition concentration of lower fatty acids to food and drink is 0.001 ppm by weight or more and 19.3 ppm by weight or less, and
The method according to [16] above, wherein the concentration of methional added to the food or drink is 0.00001 ppm by weight or more and 150 ppm by weight or less.
[18] The method according to [13] or [14] above, further comprising a step of adding octanoic acid and decanoic acid.
[19] The concentration of 1-octen-3-ol and / or 1-octen-3-one added to the food or drink is 0.000005 ppm by weight or more and 0.91 ppm by weight or less,
The addition concentration of octanoic acid to the food or drink is 0.001 ppm by weight or more and 130 ppm by weight or less, and
The method according to [18] above, wherein the concentration of decanoic acid added to the food or drink is 0.001 ppm by weight or more and 390 ppm by weight or less.
[20] The method according to [13] or [14] above, comprising a step of adding lower fatty acids, methional, octanoic acid and decanoic acid.
[21] The method according to any one of [15] to [17] and [20] above, wherein the lower fatty acid is isovaleric acid.
[22] The body taste imparting substance is γ-Glu-X-Gly (X represents an amino acid or an amino acid derivative), γ-Glu-Val-Y (Y represents an amino acid or an amino acid derivative), γ-Glu-Abu , Γ-Glu-N-Val, γ-Glu-Ala, γ-Glu-Gly, γ-Glu-Cys, γ-Glu-Met, γ-Glu-Thr, γ-Glu-Val, γ-Glu-Orn , Asp-Gly, Cys-Gly, Cys-Met, Glu-Cys, Gly-Cys, Leu-Asp, D-Cys, γ-Glu-Met (O), γ-Glu-γ-Glu-Val, γ- _{Glu-Val-NH 2, γ} -Glu-Val-ol, γ-Glu-Ser, γ-Glu-Tau, γ-Glu-Cys (S-Me) (O), γ-Glu-Leu, γ-Glu −Ile, γ It is Glu-t-Leu and γ-Glu-Cys 1 or two or more selected from the group consisting of (S-Me), The method according to any one of the above [13] to [21].
[23] The X is selected from the group consisting of Val, N-Val, Cys, Cys (SNO), Cys (S-allyl), Gly, Cys (S-Me), t-Leu, Abu, and Ser. And Y is one selected from the group consisting of Gly, Val, Glu, Lys, Phe, Ser, Pro, Arg, Asp, Met, Thr, His, Orn, Asn, Cys, and Gln. The method described in [22] above.
[24] A food or drink produced by the method according to any one of [13] to [23].

ADVANTAGE OF THE INVENTION According to this invention, rich and lasting richness is provided with respect to food / beverage products, without masking the top aroma and / or flavor of food / beverage products, and without cutting off the last aroma and / or flavor. Can be provided.
In addition, according to the present invention, the top fragrance and / or flavor, the last fragrance and / or flavor, and a food and drink provided with a rich and durable rich taste, and the The manufacturing method of food-drinks can be provided.

In the present specification, “kokumi” means five basic tastes expressed by sweet taste, salty taste, sour taste, bitter taste, and umami. It means a sense that cannot be expressed only by basic tastes. It is not only basic tastes, but also tastes around basic tastes such as thickness, growth (mouthfulness), continuity, harmony. A state in which tastes) and flavors are also enhanced. Further, “a composition for imparting a rich taste to foods and beverages” and “a rich taste imparting substance” include five basic taste enhancements represented by sweetness, salty taste, sour taste, bitter taste, and umami, and the accompanying thickness, It refers to compositions and substances that can enhance the taste and flavor of the basic taste such as spread, sustainability, and unity. Therefore, the composition of the present invention can also be used as a sweetness enhancer, salty taste enhancer, sour taste enhancer, bitterness enhancer, and umami enhancer.
In the present specification, “fragrance” means a scent (orthonasal flavor) that can be felt only by the nose without eating or drinking. The “flavor” means a scent (retro nasal flavor) that passes from the oral cavity to the nose when eating or drinking.
In the present specification, the term “top aroma and / or flavor” means an aroma and / or flavor that is felt from 0 second to less than 2 seconds after eating, and “masks the top aroma and / or flavor”. Means to weaken the flavor and / or flavor of the top and make it difficult to feel. Further, “last aroma and / or flavor” means an aroma and / or flavor felt after 5 seconds after eating, and “cut off the last aroma and / or flavor” means the last aroma and / or flavor. It means reducing the flavor and making it difficult to feel.
In the present specification, all amino acids and amino acids constituting each peptide are L-isomers unless otherwise specified.

[Composition for imparting rich taste to food and drink]
The composition for imparting a rich taste to the food and drink of the present invention (hereinafter also referred to as “the composition of the present invention”) is a rich taste imparting substance, and 1-octen-3-ol and / or 1-octene- It contains 3-one.

(Body flavoring substance)
Examples of the body taste imparting substance used in the composition of the present invention include glutathione, peptides described in International Publication No. 2007/055393, peptides described in International Publication No. 2010/114022, and International Publication No. 2011 / Peptides described in pamphlet No. 081185, peptides described in pamphlet of International Publication No. 2011/081186, and the like. Specifically, for example, γ-Glu-X-Gly (X represents an amino acid or an amino acid derivative), γ-Glu-Val-Y (Y represents an amino acid or an amino acid derivative), γ-Glu-Abu, γ -Glu-N-Val, γ-Glu-Ala, γ-Glu-Gly, γ-Glu-Cys, γ-Glu-Met, γ-Glu-Thr, γ-Glu-Val, γ-Glu-Orn, Asp -Gly, Cys-Gly, Cys-Met, Glu-Cys, Gly-Cys, Leu-Asp, D-Cys, γ-Glu-Met (O), γ-Glu-γ-Glu-Val, γ-Glu- _{Val-NH 2, γ-Glu} -Val-ol, γ-Glu-Ser, γ-Glu-Tau, γ-Glu-Cys (S-Me) (O), γ-Glu-Leu, γ-Glu-Ile , Γ-Glu- One or more selected from the group consisting -Leu and γ-Glu-Cys (S-Me) and the like (hereinafter, referred to as "peptide and amino acids used in the present invention").

  X in “γ-Glu-X-Gly (X represents an amino acid or an amino acid derivative)” is Val, N-Val, Cys, Cys (SNO), Cys (S-allyl), Gly, Cys (S— One selected from the group consisting of Me), t-Leu, Abu and Ser is preferred.

  Y of “γ-Glu-Val-Y (Y represents an amino acid or an amino acid derivative)” includes Gly, Val, Glu, Lys, Phe, Ser, Pro, Arg, Asp, Met, Thr, His, Orn, One selected from the group consisting of Asn, Cys and Gln is preferred.

Among the peptides and amino acids used in the present invention, γ-Glu-X-Gly (X is Val, N-Val, Cys, Cys (SNO), Cys (S-allyl), Gly, Cys (S-Me), t-Leu, Abu or Ser), or γ-Glu-Val-Y (Y is Gly, Val, Glu, Lys, Phe, Ser, Pro, Arg, Asp, Met, Thr, His, Orn, Asn, Cys or Gln), γ-Glu-Abu, and γ-Glu-N-Val are preferable.
Here, the amino acid is, for example, a neutral amino acid such as Gly, Ala, Val, Leu, Ile, Ser, Thr, Cys, Met, Asn, Gln, Pro, Hyp; an acidic amino acid such as Asp, Glu; It includes basic amino acids such as Arg and His; aromatic amino acids such as Phe, Tyr and Trp; and those containing homoserine, citrulline, ornithine, α-aminobutyric acid, norvaline, norleucine, taurine and the like.

In this specification, the abbreviation of an amino group residue means the following amino acids.
(1) Gly: glycine (2) Ala: alanine (3) Val: valine (4) Leu: leucine (5) Ile: isoleucine (6) Met: methionine (7) Phe: phenylalanine (8) Tyr: tyrosine (9 ) Trp: Tryptophan (10) His: Histidine (11) Lys: Lysine (12) Arg: Arginine (13) Ser: Serine (14) Thr: Threonine (15) Asp: Aspartic acid (16) Glu: Glutamic acid (17) Asn: Asparagine (18) Gln: Glutamine (19) Cys: Cysteine (20) Pro: Proline (21) Orn: Ornithine (22) Sar: Sarcosine (23) Cit: Citrulline (24) N-Val: Norvaline (25) N-Leu: Norleucine (26) Abu: α-amino Acid (27) Tau: Taurine (28) Hyp: Hydroxyproline (29) t-Leu: tert- leucine

In addition, amino acid derivatives are various derivatives of the above amino acids, for example, special amino acids, unnatural amino acids, amino alcohols, or amino acid side chains such as terminal carbonyl groups, amino groups, and cysteine thiol groups. And those substituted by. Examples of the substituent include an alkyl group, an acyl group, a hydroxyl group, an amino group, an alkylamino group, a nitro group, a sulfonyl group, and various protective groups. Specific examples of the amino acid derivative include Arg (NO ₂ ): N-γ-nitroarginine, Cys (SNO): S-nitrocysteine, Cys (S-Me): S-methylcysteine, Cys (S-allyl). ): S-allyl cysteine, Val-NH ₂ : Valinamide, Val-ol: Valinol (2-amino-3-methyl-1-butanol) and the like.

  In this specification, γ-Glu-Cys (SNO) -Gly has the following structural formula. (O) in said (gamma) -Glu-Met (O) and (gamma) -Glu-Cys (S-Me) (O) means that it is a sulfoxide structure. (γ) in γ-Glu means that another amino acid is bonded via a carboxyl group at the γ-position of glutamic acid.

  If the peptide and amino acid used for this invention are marketed, it is possible to use a commercial item. The peptide can be obtained by appropriately using a known method such as (1) a method of chemically synthesizing, or (2) a method of synthesizing by an enzymatic reaction. Since the peptide used in the present invention has a relatively short number of amino acid residues of 2-3, the method of chemically synthesizing is convenient. When chemically synthesizing, the oligopeptide can be synthesized or semi-synthesized using a peptide synthesizer. Examples of the chemical synthesis method include a peptide solid phase synthesis method. The peptide thus synthesized can be purified by conventional means such as ion exchange chromatography, reverse phase high performance liquid chromatography, affinity chromatography and the like. Such peptide solid-phase synthesis methods and subsequent peptide purification are well known in the art.

  The peptide used in the present invention can also be produced by an enzymatic reaction. For example, the method described in International Publication No. 2004/011653 pamphlet can be used. That is, an amino acid or dipeptide in which the carboxyl terminus of one amino acid or dipeptide is esterified or amidated, and an amino acid in which the amino group is free (for example, an amino acid in which the carboxyl group is protected) are combined in the presence of a peptide-forming enzyme. It can also be produced by reacting and purifying the resulting dipeptide or tripeptide. Examples of the peptide-forming enzyme include a culture of a microorganism having the ability to produce a peptide, a microbial cell separated from the culture, a treated product of the microorganism, or a peptide-generating enzyme derived from the microorganism. It is done.

  The peptides and amino acids used in the present invention can also be obtained using screening methods described in, for example, Japanese Patent No. 4798293 and Japanese Patent Application Laid-Open No. 2011-115186.

  Peptides and amino acids used in the present invention also include salt forms. When the peptide and amino acid used in the present invention are in the form of a salt, the salt may be any pharmacologically acceptable. For example, for an acidic group such as a carboxyl group, an ammonium salt; Salts with alkali metals such as potassium; Salts with alkaline earth metals such as calcium and magnesium; Aluminum salts; Zinc salts; Organic amines such as triethylamine, ethanolamine, morpholine, pyrrolidine, piperidine, piperazine and dicyclohexylamine Salts: Examples include salts with basic amino acids such as arginine and lysine. For basic groups, salts with inorganic acids such as hydrochloric acid, sulfuric acid, phosphoric acid, nitric acid, hydrobromic acid; acetic acid, citric acid, benzoic acid, maleic acid, fumaric acid, tartaric acid, succinic acid, Salts with organic carboxylic acids such as tannic acid, butyric acid, hibenzic acid, pamoic acid, enanthic acid, decanoic acid, teocric acid, salicylic acid, lactic acid, oxalic acid, mandelic acid, malic acid; methanesulfonic acid, benzenesulfonic acid, p -Salts with organic sulfonic acids such as toluenesulfonic acid can be mentioned.

The body taste imparting substance used in the composition of the present invention is γ-Glu-Val-Gly, γ-Glu-Cys-Gly (glutathione), γ-Glu-N-Val or γ-Glu-N-Val-Gly. Are preferable, and γ-Glu-Val-Gly or glutathione is particularly preferable. γ-Glu-Val-Gly is an existing peptide in which three types of amino acids, glutamic acid (Glu), valine (Val) and glycine (Gly) are bound. Specifically, it is a peptide in which the amino group of valine has a peptide bond to the carboxyl group at the γ-position of glutamic acid, and the amino group of glycine has a peptide bond to the carboxyl group of valine, and is arranged in the order of glutamic acid, valine, and glycine. . Its structural formula is shown as follows. In the present invention, γ-Glu-Val-Gly includes any optical isomer.
Glutathione is an existing peptide in which three types of amino acids, glutamic acid (Glu), cysteine (Cys) and glycine (Gly) are bound. Specifically, it is a peptide in which the amino group of cysteine is peptide-bonded to the carboxyl group at the γ-position of glutamic acid, the amino group of glycine is peptide-bonded to the carboxyl group of cysteine, and is arranged in the order of glutamic acid, cysteine, and glycine. . In the present invention, glutathione includes any optical isomer.

  γ-Glu-Val-Gly and glutathione are known peptides, for example, by appropriately using known techniques such as (1) a method of chemically synthesizing or (2) a method of synthesizing by an enzymatic reaction. Can be acquired. Moreover, (gamma) -Glu-Val-Gly can also be manufactured according to the method as described in the international publication 2007/055393 pamphlet. Moreover, (gamma) -Glu-N-Val can also be manufactured according to the method as described in international publication 2011/081185 pamphlet, and (gamma) -Glu-N-Val-Gly is according to the method as described in international publication 2011/081186 pamphlet.

  γ-Glu-Val-Gly and glutathione may be in the form of a salt. The salt of γ-Glu-Val-Gly and glutathione is not particularly limited as long as it is an edible salt or a pharmacologically acceptable salt. For example, for an acidic group such as a carboxyl group, sodium Salts with alkali metals such as potassium and potassium; Salts with alkaline earth metals such as calcium and magnesium; Ammonium salts; Aluminum salts; Zinc salts; Organics such as triethylamine, ethanolamine, morpholine, pyrrolidine, piperidine, piperazine and dicyclohexylamine A salt with an amine; a salt with a basic amino acid such as arginine or lysine. For basic groups such as amino groups, salts with inorganic acids such as hydrochloric acid, sulfuric acid, phosphoric acid, nitric acid, hydrobromic acid; acetic acid, citric acid, benzoic acid, maleic acid, fumaric acid, tartaric acid , Succinic acid, tannic acid, butyric acid, hibenzic acid, pamoic acid, enanthic acid, decanoic acid, deocric acid, salicylic acid, lactic acid, oxalic acid, mandelic acid, salt with organic carboxylic acid such as malic acid; methanesulfonic acid, benzene Examples thereof include salts with organic sulfonic acids such as sulfonic acid and p-toluenesulfonic acid.

  As richness imparting substances used in the composition of the present invention, extracts such as yeast extract and livestock poultry extract, fermented seasoning, fish soy, protein hydrolyzate such as protein enzyme degradation product and amino acid solution, etc. Can be used. In this specification, “livestock poultry” means livestock meat (eg, beef, pork, horse meat, venison, lamb and goat meat) and poultry (eg, chicken, duck, ostrich, duck, It means those containing sparrow meat.

In the composition of the present invention, the addition concentration of the kokumi imparting substance to the food or drink is 0.001 ppm by weight or more (preferably 0.005 ppm by weight or more, more preferably 0.01 ppm by weight or more, more preferably 0.1 ppm). Weight ppm or more, particularly preferably 2 weight ppm or more) and 99.9% by weight or less (preferably 50% by weight or less, more preferably 40% by weight or less, further preferably 30% by weight or less, particularly preferably 20% by weight). % Or less) is preferably added to the food or drink.
In this specification, "additional concentration with respect to food and drink" refers to a substance added to the food or drink with respect to the total weight of the food or drink (for example, body taste imparting substance, 1-octen-3-ol and / or 1 Octen-3-one, the composition of the present invention, and the like). In addition, when food / beverage products contain previously the same thing as the thing added to food / beverage products before addition, the weight of what this food / beverage product contains beforehand is not included in the weight of the thing added to food / beverage products.

The content of the richness-imparting substance in the composition of the present invention may be appropriately set so that the concentration of the richness-imparting substance with respect to food and drink is within the above range, but is usually 0.001 ppm by weight or more ( Preferably it is 0.005 weight ppm or more, More preferably, it is 0.01 weight ppm or more, More preferably, it is 0.1 weight ppm or more, Most preferably, it is 1 weight ppm or more, and 99.9 weight% or less (preferably 50 % By weight or less, more preferably 10% by weight or less, further preferably 1% by weight or less, and particularly preferably 0.1% by weight or less.
In the present specification, the “content of the body taste imparting substance in the composition of the present invention” means the composition of the present invention relative to the total weight of the composition of the present invention (including the weight of the body taste imparting substance). The ratio of the weight of the richness imparting substance contained. The “content” described in other parts of the present specification is also calculated by a method according to this.

(1-octen-3-ol and / or 1-octen-3-one)
Either 1-octen-3-ol and 1-octen-3-one may be used, or both may be used in combination, but in terms of being able to impart a more natural aroma and / or flavor. 1-octen-3-ol is preferably used.

  1-octen-3-ol has stereoisomers (R) (−)-form, (S) (+)-form and racemate, and at least one of them can be used. , (R) (−)-form, and racemate are preferably used, and racemate is particularly preferably used.

  In the composition of the present invention, the concentration of 1-octen-3-ol and / or 1-octen-3-one added to food or drink is 0.000005 ppm by weight or more (preferably 0.0003 ppm by weight or more, more preferably 0.0015 wtppm or more, particularly preferably 0.003 wtppm or more) and 0.91 wtppm or less (preferably 0.02 wtppm or less, more preferably 0.015 wtppm or less, particularly preferably 0 .01 weight ppm or less) is preferably added to food and drink.

  In the composition of the present invention, the content of 1-octen-3-ol and / or 1-octen-3-one is based on 1-octen-3-ol and / or 1-octen-3-one food and drink. What is necessary is just to set suitably so that an addition density | concentration may become in said range, but content of 1-octen-3-ol and / or 1-octen-3-one is 0.000005 weight ppm-99.9 normally. % By weight (preferably 0.00032 wt ppm to 31 wt%, more preferably 0.0016 wt ppm to 21 wt%, particularly preferably 0.0032 wt ppm to 15 wt%).

  The addition concentration with respect to food / beverage products of the composition of this invention becomes the addition concentration with respect to food / beverage products of kokumi imparting substance and 1-octen-3-ol and / or 1-octen-3-one in said range. However, it is usually 0.000001 to 99.9% by weight (preferably 0.005 to 31% by weight, more preferably 0.01 to 21% by weight, particularly preferably 0.1 ppm by weight to 15% by weight).

  The composition of the present invention is selected from the group consisting of a body taste imparting substance and 1-octen-3-ol and / or 1-octen-3-one, lower fatty acids, methional, octanoic acid and decanoic acid You may further contain at least 1 sort (s) or more. For example, the composition of the present invention may further contain lower fatty acids and methional in addition to the body taste imparting substance and 1-octen-3-ol and / or 1-octen-3-one. Decanoic acid may be further contained, or lower fatty acids, methional, octanoic acid and decanoic acid may be further contained.

(Lower fatty acids)
The lower fatty acids are preferably saturated or unsaturated monocarboxylic acids having 3 to 7 carbon atoms (preferably 4 to 6 carbon atoms), and may be either linear or branched. Examples include valeric acid, propionic acid, butyric acid, isobutyric acid, valeric acid, hexanoic acid (caproic acid), heptanoic acid and the like. Isovaleric acid and valeric acid are preferable, and isovaleric acid is particularly preferable.

  The composition of the present invention comprises a body taste imparting substance (preferably γ-Glu-Val-Gly, glutathione, γ-Glu-N-Val or γ-Glu-N-Val-Gly, particularly preferably γ-Glu-Val. -Gly or glutathione) and 1-octen-3-ol and / or 1-octen-3-one, lower fatty acids (preferably isovaleric acid or valeric acid, particularly preferably isovaleric acid) and methional. Furthermore, the more preferable top aroma and / or flavor can be provided to food-drinks by containing.

  The composition of the present invention contains 1-octene-3-ol and / or 1-octen-3-one in addition to a body taste imparting substance and 1-octene-3-ol when further containing lower fatty acids and methional. The concentration of ol and / or 1-octen-3-one added to the food or drink is 0.000005 ppm by weight or more (preferably 0.0003 ppm by weight or more, more preferably 0.0015 ppm by weight or more, particularly preferably 0.003. Weight ppm or more) and 0.91 weight ppm or less (preferably 0.02 weight ppm or less, more preferably 0.015 weight ppm or less, particularly preferably 0.01 weight ppm or less). The additive concentration relative to the product is 0.001 ppm by weight or more (preferably 0.006 ppm by weight or more, more preferably 0.03 ppm by weight) Above, particularly preferably 0.06 ppm by weight or more) and 19.3 ppm by weight or less (preferably 0.4 ppm by weight or less, more preferably 0.3 ppm by weight or less, particularly preferably 0.25 ppm by weight or less). In addition, the concentration of methional added to the food or drink is 0.00001 ppm by weight or more (preferably 2 ppm by weight or more, more preferably 10.5 ppm by weight or more, particularly preferably 20 ppm by weight or more), and 150 wt. It is preferably for addition to food and drink so as to have a ppm or less (preferably 120 ppm by weight or less, more preferably 95 ppm by weight or less, particularly preferably 70 ppm by weight or less).

  In the composition of the present invention, when the composition of the present invention further contains a lower fatty acid and methional in addition to the body taste imparting substance and 1-octen-3-ol and / or 1-octen-3-one The content of 1-octen-3-ol and / or 1-octen-3-one, lower fatty acids, and methional is 1-octen-3-ol and / or 1-octen-3-one, lower fatty acids , And the addition concentration of methional to foods and drinks may be appropriately set so as to be within the above ranges, respectively, the content of 1-octen-3-ol and / or 1-octen-3-one is usually 0.000005 wt ppm to 99.9 wt% (preferably 0.00032 wt ppm to 31 wt%, more preferably 0.0016 wt ppm to 21 wt%, particularly preferably 0.0032 wt ppm to 15 wt%), and the content of lower fatty acids is usually 0.001 wt ppm to 99.9 wt% (preferably 0.0068 wt ppm to 31 wt%, more preferably 0 0.034 wtppm to 21 wt%, particularly preferably 0.068 wtppm to 15 wt%), and the content of methional is usually 0.00001 wtppm to 99.9 wt% (preferably 10 wtppm to 31 wt%, more preferably 10.5 wt% to 21 wt%, particularly preferably 20 wt ppm to 15 wt%).

  When the composition of the present invention further contains lower fatty acids and methional in addition to the body taste imparting substance and 1-octen-3-ol and / or 1-octen-3-one, If the addition density | concentration with respect to food / beverage products is suitably set so that the addition density | concentration with respect to food / beverage products of 1-octen-3-ol and / or 1-octene-3-one, lower fatty acids, and methional may be in said range. It is usually 0.006 to 99.9% by weight (preferably 10 to 31% by weight, more preferably 11 to 21% by weight, particularly preferably 21 to 15% by weight). .

  The composition of the present invention comprises a body taste imparting substance (preferably γ-Glu-Val-Gly, glutathione, γ-Glu-N-Val or γ-Glu-N-Val-Gly, particularly preferably γ-Glu-Val. -Gly or glutathione) and 1-octen-3-ol and / or 1-octen-3-one, and by further containing octanoic acid and decanoic acid, a more preferable last aroma and / or flavor can be consumed. It can be given to goods.

  The composition of the present invention contains 1-octene-3-ol and 1-octen-3-ol and / or 1-octen-3-one, in addition to octanoic acid and decanoic acid. The concentration of ol and / or 1-octen-3-one added to the food or drink is 0.000005 ppm by weight or more (preferably 0.0001 ppm by weight or more, more preferably 0.0007 ppm by weight or more, particularly preferably 0.001. Weight ppm or more) and 0.91 weight ppm or less (preferably 0.005 weight ppm or less, more preferably 0.003 weight ppm or less, particularly preferably 0.0015 weight ppm or less). Concentration of 0.001 wt ppm or more (preferably 0.02 wt ppm or more, more preferably 0.1 wt ppm or more) Preferably 0.15 ppm by weight or more) and 130 ppm by weight or less (preferably 0.7 ppm by weight or less, more preferably 0.5 ppm by weight or less, particularly preferably 0.3 ppm by weight or less), and The concentration of decanoic acid added to the food or drink is 0.001 ppm by weight or more (preferably 0.06 ppm by weight or more, more preferably 0.3 ppm by weight or more, particularly preferably 0.4 ppm by weight or more), and 390 weights. It is preferably for addition to foods and drinks so that it becomes ppm or less (preferably 2 ppm by weight or less, more preferably 1.5 ppm by weight or less, particularly preferably 0.7 ppm by weight or less).

  In the composition of the present invention, when the composition of the present invention further contains octanoic acid and decanoic acid in addition to the body taste imparting substance and 1-octen-3-ol and / or 1-octen-3-one The content of 1-octen-3-ol and / or 1-octen-3-one, octanoic acid, and decanoic acid is 1-octen-3-ol and / or 1-octen-3-one, octanoic acid, In addition, the addition concentration of decanoic acid to the food or drink may be appropriately set so as to be within the above range, but the content of 1-octen-3-ol and / or 1-octen-3-one is usually 0.000005 wt ppm to 99.9 wt% (preferably 0.00032 wt ppm to 31 wt%, more preferably 0.0016 wt ppm to 21 wt%, particularly preferably 0.0032 wt% pm to 15 wt%), and the content of octanoic acid is usually 0.001 wt ppm to 99.9 wt% (preferably 0.02 wt ppm to 31 wt%, more preferably 0.1 wt ppm to 21 wt%, particularly preferably 0.15 wt ppm to 15 wt%), and the content of decanoic acid is 0.001 wt ppm to 99.9 wt% (preferably 0.06 wt ppm to 31 wt%) More preferably, it is 0.3 weight ppm-21 weight%, Most preferably, it is 0.4 weight ppm-15 weight%.

  When the composition of the present invention further contains octanoic acid and decanoic acid in addition to the body taste imparting substance and 1-octen-3-ol and / or 1-octen-3-one, If the addition concentration with respect to food / beverage products is suitably set so that the addition concentration with respect to food / beverage products of 1-octen-3-ol and / or 1-octen-3-one, octanoic acid, and decanoic acid may be in said range. Usually, 0.007 wt ppm to 99.9 wt% (preferably 0.09 wt ppm to 31 wt%, more preferably 0.5 wt ppm to 21 wt%, particularly preferably 1.5 wt ppm to 15% by weight).

  The composition of the present invention comprises a body taste imparting substance (preferably γ-Glu-Val-Gly, glutathione, γ-Glu-N-Val or γ-Glu-N-Val-Gly, particularly preferably γ-Glu-Val. -Gly or glutathione) and 1-octen-3-ol and / or 1-octen-3-one, lower fatty acids (preferably isovaleric acid or valeric acid, particularly preferably isovaleric acid), methional, By further containing octanoic acid and decanoic acid, a more preferable top aroma and / or flavor, and a more preferable last aroma and / or flavor can be imparted to food and drink.

  When the composition of the present invention further contains a lower fatty acid, methional, octanoic acid and decanoic acid in addition to the body taste imparting substance and 1-octen-3-ol and / or 1-octen-3-one, -Addition concentration of octen-3-ol and / or 1-octen-3-one to food or drink is 0.000005 wtppm or more (preferably 0.0003 wtppm or more, more preferably 0.0015 wtppm or more, particularly Preferably 0.003 wt ppm or more) and 0.91 wt ppm or less (preferably 0.01 wt ppm or less, more preferably 0.007 wt ppm or less, particularly preferably 0.005 wt ppm or less). Addition concentration of lower fatty acids to foods and drinks is 0.001 ppm by weight or more (preferably 0.006 ppm by weight or more, more preferable) Is 0.03 ppm by weight or more, particularly preferably 0.05 ppm by weight or more) and 19.3 ppm by weight or less (preferably 0.25 ppm by weight or less, more preferably 0.15 ppm by weight or less, particularly preferably 0.08 wtppm or less), and the concentration of methional added to the food or drink is 0.00001 wtppm or more (preferably 2 wtppm or more, more preferably 10.5 wtppm or more, particularly preferably 20 wtppm or more). ) And 150 ppm by weight or less (preferably 70 ppm by weight or less, more preferably 50 ppm by weight or less, particularly preferably 30 ppm by weight or less), and the addition concentration of octanoic acid to food or drink is 0.001 ppm by weight or more (preferably Is 0.02 ppm by weight or more, more preferably 0.1 ppm by weight or more, particularly preferably .15 weight ppm or more) and 130 weight ppm or less (preferably 0.7 weight ppm or less, more preferably 0.5 weight ppm or less, particularly preferably 0.3 weight ppm or less), and decanoic acid Addition concentration to food and drink is 0.001 ppm by weight or more (preferably 0.06 ppm by weight or more, more preferably 0.3 ppm by weight or more, particularly preferably 0.5 ppm by weight or more), and 390 ppm by weight or less ( It is preferably for addition to food and drink so that it is preferably 2 ppm by weight or less, more preferably 1.5 ppm by weight or less, and particularly preferably 0.7 ppm by weight or less.

  When the composition of the present invention further contains a lower fatty acid, methional, octanoic acid and decanoic acid in addition to the body taste imparting substance and 1-octen-3-ol and / or 1-octen-3-one, In the composition of the invention, the contents of 1-octen-3-ol and / or 1-octen-3-one, lower fatty acids, methional, octanoic acid, and decanoic acid are 1-octen-3-ol and / Or 1-octen-3-one, lower fatty acids, methional, octanoic acid, and decanoic acid may be appropriately set so that the concentration of the food and drink is within the above range. The content of 3-ol and / or 1-octen-3-one is usually 0.000005 wt ppm to 99.9 wt% (preferably 0.00032 wt ppm to 31 wt%). %, More preferably 0.0016 wt ppm to 21 wt%, particularly preferably 0.0032 wt ppm to 15 wt%), and the content of lower fatty acids is usually 0.001 wt ppm to 99.9 wt%. % (Preferably 0.0068 wt ppm to 31 wt%, more preferably 0.034 wt ppm to 21 wt%, particularly preferably 0.068 wt ppm to 15 wt%). The content of methional is usually 0.00001 wt ppm to 99.9 wt% (preferably 10 wt ppm to 31 wt%, more preferably 10.5 wt ppm to 21 wt%, particularly preferably 20 wt ppm to 15 wt%), and octane The acid content is usually 0.001 ppm to 99.9 wt% (preferably 0.02 wt ppm to 31 wt%, more preferably 0.1 wt p). m to 21 wt%, particularly preferably 0.15 wt ppm to 15 wt%), and the decanoic acid content is 0.001 wt ppm to 99.9 wt% (preferably 0.06 wt ppm to 31 wt%). % By weight, more preferably 0.3 to 21% by weight, particularly preferably 0.4 to 15% by weight.

  When the composition of the present invention further contains a lower fatty acid, methional, octanoic acid and decanoic acid in addition to the body taste imparting substance and 1-octen-3-ol and / or 1-octen-3-one, The additive concentration of the composition of the invention with respect to food and drink is 1-octen-3-ol and / or 1-octen-3-one, lower fatty acids, methional, octanoic acid, and decanoic acid with respect to the food and drink. May be appropriately set so as to be in the range of 0.008 wt ppm to 99.9 wt% (preferably 10 wt ppm to 31 wt%, more preferably 11 wt ppm to 21 wt%, particularly preferably Is 21 wt ppm to 15 wt%).

  The composition of the present invention may contain other components other than those described above as long as the object of the present invention is not impaired. Examples of the other components include flavors, sugars, sweeteners, dietary fibers, vitamins, amino acids such as sodium glutamate (MSG), nucleic acids such as inosine monophosphate (IMP), and inorganic substances such as sodium chloride. Examples thereof include salts, organic acids such as citric acid, creatine, creatinine, maltol, dimethyl trisulfide, cineol and the like.

  As long as each component of the composition of this invention can be used for food-drinks, it may be a synthetic product, an extract, etc., for example, and the food raw material which contains each component highly may be used.

  The form of the composition of the present invention is not particularly limited, and examples thereof include solid (including powder, granule, etc.), liquid (including slurry, etc.), gel, and paste.

  The composition of the present invention further comprises a food material (amino acid-based umami seasoning (eg, sodium glutamate); nucleic acid-based umami seasoning (eg, sodium inosinate); food additive (eg, citric acid); amino acid (Eg, glycine, alanine, etc.); protein hydrolyzate; livestock poultry, seafood, vegetables, yeast-derived extracts (eg, chicken extract, pork extract, beef extract, yeast extract, etc.); heating browning reaction of amino acids and sugars Processed food using (aminocarbonyl reaction or Maillard reaction); Processed food using raw meat as raw material; Processed food decomposed with enzymes, etc .; Processed food containing peptides with functions to impart richness You may prepare as a natural seasoning or a flavor seasoning by mixing 1 or more types (preferably 1 type-100 types). In the present specification, “natural seasoning” refers to amino acid-based umami seasonings (eg, sodium glutamate); nucleic acid-based umami seasonings (eg, sodium inosinate); food additives (eg, citric acid, etc.) Amino acids (eg, glycine, alanine, etc.); protein hydrolysates; livestock poultry, seafood, vegetables, yeast-derived extracts (eg, chicken extract, pork extract, beef extract, yeast extract, etc.); amino acids and sugars Processed food using heat browning reaction (aminocarbonyl reaction or Maillard reaction); Processed food using raw meat as raw material; Processed food decomposed with enzymes, etc .; Processed food containing peptides with a function to impart richness It is a seasoning formed by containing one or more (preferably one to 100) food raw materials such as. Examples of the form of the natural seasoning include liquid, paste, powder, granule and the like. The “flavored seasoning” is a seasoning obtained by adding sugars, salt, etc. to a natural seasoning, and is used for imparting the flavor, flavor and taste of flavor ingredients to foods and drinks. Examples of the flavor seasoning include liquid, paste, powder, and granule.

When the composition of the present invention is prepared as a natural seasoning, the content of 1-octen-3-ol and / or 1-octen-3-one in the natural seasoning is usually from 0.01 ppm by weight to It is 0.182 wt% (preferably 0.1 wtppm to 0.1 wt%, more preferably 1 wtppm to 100 wtppm, particularly preferably 2 wtppm to 20 wtppm).
When the composition of the present invention is obtained by further adding a lower fatty acid and methional in addition to the body taste imparting substance and 1-octen-3-ol and / or 1-octen-3-one, The content of 1-octen-3-ol and / or 1-octen-3-one in the system seasoning is usually 0.01 ppm by weight to 0.182% by weight (preferably 0.6 ppm by weight to 40% by weight). ppm, more preferably 3 ppm to 30 ppm, particularly preferably 6 ppm to 20 ppm, and the content of lower fatty acids is usually 2 ppm to 3.86% by weight (preferably 12%). ppm to 800 ppm by weight, more preferably 60 ppm to 600 ppm by weight, particularly preferably 120 ppm to 500 ppm by weight), and the methional content is usually 0. 02 wt ppm~30 wt% (preferably 0.4 wt% to 24 wt%, more preferably 2.1 wt% to 19 wt%, particularly preferably 4 wt% to 14% by weight).
When the composition of the present invention is obtained by further adding octanoic acid and decanoic acid in addition to the body taste imparting substance and 1-octen-3-ol and / or 1-octen-3-one, The content of 1-octen-3-ol and / or 1-octen-3-one in the system seasoning is usually 0.01 ppm by weight to 0.182% by weight (preferably 0.2 ppm by weight to 10% by weight). ppm, more preferably 1.4 ppm to 6 ppm by weight, particularly preferably 2 ppm to 3 ppm by weight, and the content of octanoic acid is usually 2 ppm to 26% by weight (preferably 40 ppm by weight). ˜0.14 wt%, more preferably 200 wt ppm to 0.1 wt%, particularly preferably 300 wt ppm to 600 wt ppm), and the decanoic acid content is usually 2 wt ppm to 78 wt%. % (Preferably 120 wt ppm~0.4 wt%, more preferably 600 wt ppm~0.3 wt%, particularly preferably 800 wt ppm~0.14% by weight) is.
The composition of the present invention is obtained by further adding lower fatty acids, methional, octanoic acid and decanoic acid in addition to the body taste imparting substance and 1-octen-3-ol and / or 1-octen-3-one. When it is, the content of 1-octen-3-ol and / or 1-octen-3-one in the natural seasoning is usually 0.01 ppm by weight to 0.182% by weight (preferably 0.00. 6 weight ppm to 20 weight ppm, more preferably 3 weight ppm to 14 weight ppm, particularly preferably 6 weight ppm to 10 weight ppm), and the content of lower fatty acids is usually 2 weight ppm to 3.86 weight % (Preferably 12 ppm to 500 ppm by weight, more preferably 60 ppm to 300 ppm by weight, particularly preferably 100 ppm to 160 ppm by weight) The content of the catalyst is usually 0.02 ppm by weight to 30% by weight (preferably 0.4% by weight to 14% by weight, more preferably 2.1% by weight to 10% by weight, particularly preferably 4% by weight to 6% by weight). The content of octanoic acid is usually 2 ppm to 26 wt% (preferably 40 wt ppm to 0.14 wt%, more preferably 200 wt ppm to 0.1 wt%, particularly preferably 300 wt ppm to 600 wt ppm), and the content of decanoic acid is usually 2 wt ppm to 78 wt% (preferably 120 wt ppm to 0.4 wt%, more preferably 600 wt ppm to 0.3 wt%). %, Particularly preferably 0.1% by weight to 0.14% by weight).

When the composition of the present invention is prepared as a flavor seasoning, the content of 1-octen-3-ol and / or 1-octen-3-one in the flavor seasoning is usually 0.00033 ppm by weight to 60.60 ppm. 67 ppm by weight (preferably 0.0033 to 33.33 ppm by weight, more preferably 0.033 to 3.33 ppm by weight, particularly preferably 0.067 to 0.33 ppm by weight) .
When the composition of the present invention is obtained by further adding a lower fatty acid and methional in addition to the body taste imparting substance and 1-octen-3-ol and / or 1-octen-3-one The content of 1-octen-3-ol and / or 1-octen-3-one in the seasoning is usually 0.00033 ppm to 60.67 ppm by weight (preferably 0.02 ppm to 1.33 ppm). Weight ppm, more preferably 0.1 ppm by weight to 1 ppm by weight, and particularly preferably 0.2 ppm by weight to 0.67 ppm by weight. The content of lower fatty acids is usually from 0.067 ppm by weight to 0 ppm. .13 wt% (preferably 0.4 ppm to 26.67 ppm by weight, more preferably 2 ppm to 20 ppm by weight, particularly preferably 4 ppm to 16.67 ppm by weight) Thus, the methional content is usually 0.00067 ppm to 1% by weight (preferably 133.33 ppm by weight to 0.8% by weight, more preferably 700 ppm to 0.63% by weight, and particularly preferably 0.8%. 13 wt% to 0.47 wt%).
In the case where the composition of the present invention is obtained by further adding octanoic acid and decanoic acid in addition to the body taste imparting substance and 1-octen-3-ol and / or 1-octen-3-one, the flavor The content of 1-octen-3-ol and / or 1-octen-3-one in the seasoning is generally 0.00033 wt ppm to 60.67 wt% (preferably 0.0067 wt ppm to 0.33). Weight ppm, more preferably 0.047 ppm by weight to 0.2 ppm by weight, and particularly preferably 0.067 ppm by weight to 0.1 ppm by weight. 0.87 wt% (preferably 1.33 ppm to 48.67 ppm, more preferably 6.67 ppm to 33.33 ppm, particularly preferably 10 ppm to 20 ppm The content of decanoic acid is usually 0.067 ppm to 2.6% by weight (preferably 4 ppm to 133.33 ppm by weight, more preferably 20 ppm to 100 ppm by weight, particularly preferably Is 26.67 ppm by weight to 48.67 ppm by weight).
The composition of the present invention is obtained by further adding lower fatty acids, methional, octanoic acid and decanoic acid in addition to the body taste imparting substance and 1-octen-3-ol and / or 1-octen-3-one. If it is, the content of 1-octen-3-ol and / or 1-octen-3-one in the flavor seasoning is usually 0.00033 ppm to 60.67% by weight (preferably 0.02 Weight ppm to 0.67 weight ppm, more preferably 0.1 weight ppm to 0.47 weight ppm, particularly preferably 0.2 weight ppm to 0.33 weight ppm), and the content of lower fatty acids is Usually 0.067 wt ppm to 0.13 wt% (preferably 0.4 wt ppm to 16.67 wt ppm, more preferably 2 wt ppm to 10 wt ppm, particularly preferably 3.33 wt p m to 5.33 wtppm), and the methional content is usually 0.00067 wtppm to 1 wt% (preferably 133.33 wtppm to 0.47 wt%, more preferably 700 wtppm to 0.3 wt%). 33 wt%, particularly preferably 0.13 wt% to 0.2 wt%), and the content of octanoic acid is generally 0.067 wt ppm to 0.87 wt% (preferably 1.33 wt ppm to 46.67 ppm by weight, more preferably 6.67 ppm by weight to 33.33 ppm by weight, particularly preferably 10 ppm by weight to 20 ppm by weight, and the decanoic acid content is usually 0.067 ppm by weight to 2 ppm. .6 wt% (preferably 4 wt ppm to 133.33 wt ppm, more preferably 20 wt ppm to 100 wt ppm, particularly preferably 33.33 wt ppm to 4 .67 is a weight ppm).

When the composition of the present invention is prepared as a natural seasoning, the additive concentration of the natural seasoning with respect to food and drink is usually 0.0001 to 1% by weight (preferably 0.0005 to 0.5% by weight, more). Preferably, it is 0.01 to 0.1% by weight.
Moreover, when preparing the composition of this invention as a flavor seasoning, the addition density | concentration with respect to the food / beverage products of the said flavor seasoning is 0.01 to 20 weight% normally (preferably 0.05 to 15 weight%, More preferably, it is. 0.1 to 10% by weight).

  The composition of the present invention can be produced by a known method. For example, it can be produced by mixing raw materials using a method known per se.

  The food and drink to which the composition of the present invention is added is not particularly limited, but for example, a chicken extract, pork extract, beef extract, food and drink derived from livestock poultry meat such as bonito, or seafood; chicken consomme, whole chicken glass scoop, pork bone Foods and beverages processed from raw food and poultry meat such as soup, oyster sauce, lobster bisque, crab, ham and sausage (including meat and bones); raw milk, milk, special milk, raw Goat's milk, pasteurized goat's milk, raw noodle milk, ingredient-modified milk, low-fat milk, non-fat milk, processed milk, cream, fresh cream, butter, butter oil, cheese (eg, natural cheese, processed cheese, cottage cheese, etc.) , Concentrated whey, ice cream (eg ice cream, ice milk, lacto ice, etc.), concentrated milk, defatted concentrated milk, sugar-free kneaded , Unsweetened skim milk, sweetened condensed milk, sweetened defatted condensed milk, whole milk powder, skim milk powder, cream powder, whey powder, protein concentrated whey powder, buttermilk powder, sweetened powdered milk, prepared powdered milk, fermented milk, lactic acid bacteria beverage, milk beverage, white Milk and dairy products such as sauces and yogurt; soy sauce (eg, thick soy sauce, light soy sauce, tamari soy sauce, re-prepared soy sauce, white soy sauce, fish sauce, mentsuyu, hot pot soup), miso (eg, red miso, white miso) , Sendai miso, Haccho miso, barley miso, rice miso, miso soup, tenmenjang, gochujang, etc.), sauce (eg, Worcester sauce, demiglace sauce, tomato sauce, etc.), dressing (eg, French dressing, Italian dressing, Caesar dressing, etc.), flavor Seasonings such as seasonings (eg chicken flavor seasonings, pork flavor seasonings, beef flavor seasonings, etc.) Garlic, onion, ginger, green onion, leek, seri, soba, celery, shiso, mitsuba, wasabi and other processed foods (eg, soup); mushroom soup, corn soup Egg soup, curry, stew, coffee (eg, milk coffee, drip coffee, etc.) and the like. In addition, "processing" of "the food and drink processed using raw material poultry meat or seafood-derived food and drink raw materials" is a concept including manufacturing, cooking, and the like.

  When the composition of the present invention further contains lower fatty acids and methional in addition to the body taste imparting substance and 1-octen-3-ol and / or 1-octen-3-one, the composition of the present invention The foods and drinks to be added include chicken extract, pork extract, beef extract, and food ingredients derived from livestock poultry or seafood such as bonito; chicken consomme, whole chicken glass, pork bone soup, oyster sauce, lobster bisque, crab sticks, ham Foods and beverages processed using raw materials such as sausages, poultry meat and seafood (including meat and bones) as raw materials; soy sauce (e.g. dark soy sauce, light soy sauce, tamari soy sauce, recharged soy sauce, white soy sauce) , Fish sauce, noodle soup, hot pot soup, etc.), miso (eg, red miso, white miso, Sendai miso, Hatcho miso, barley miso, rice miso, miso soup, tenmenjang, gochujang, etc. , Sauce (eg, Worcester sauce, demiglace sauce, tomato sauce, etc.), dressing (eg, French dressing, Italian dressing, Caesar dressing, etc.), flavor seasoning (eg, chicken flavor seasoning, pork flavor seasoning, beef flavor seasoning, etc.) Seasonings such as garlic, onion, ginger, green onion, leek, seri, congeal, celery, shiso, mitsuba, wasabi and other processed foods (eg, soups); mushrooms Soup, corn soup, egg soup, curry, stew and the like are preferred.

  When the composition of the present invention further contains octanoic acid and decanoic acid in addition to the body taste imparting substance and 1-octen-3-ol and / or 1-octen-3-one, the composition of the present invention Food / drinks to be added include chicken extract, pork extract, beef extract, livestock poultry meat such as bonito and other seafood-derived food / drink materials; chicken consomme, whole chicken glass, pork bone soup, ham, sausage and other livestock poultry Food and beverage processed from raw materials (including meat, bones, etc.); raw milk, milk, special milk, raw goat milk, pasteurized goat milk, raw noodle milk, ingredient-adjusted milk, low-fat milk, fat-free Milk, processed milk, cream, fresh cream, butter, butter oil, cheese (eg, natural cheese, processed cheese, cottage cheese, etc.), concentrated whey, ice cream (eg, eye) Cream, ice milk, lacto ice, etc.), concentrated milk, defatted concentrated milk, unsweetened condensed milk, unsweetened defatted condensed milk, sweetened condensed milk, sweetened defatted condensed milk, whole milk powder, defatted milk powder, cream powder, whey powder, protein concentrated whey powder, butter Milk powder, sweetened powdered milk, prepared powdered milk, fermented milk, lactic acid bacteria beverage, milk beverage, white sauce, yogurt and other milk and dairy products, flavor seasonings (eg, chicken flavor seasoning, pork flavor seasoning, beef flavor seasoning, etc. Seasonings such as garlic, onion, ginger, green onion, leek, seri, congeal, celery, shiso, mitsuba, wasabi and other processed foods (eg, soups); mushrooms Soup, corn soup, egg soup, curry, stew, coffee (eg, milk coffee, drip coffee, etc.) are preferred .

  When the composition of the present invention further contains a lower taste fatty acid, methional, octanoic acid and decanoic acid in addition to the body taste imparting substance and 1-octen-3-ol and / or 1-octen-3-one, The foods and drinks to which the composition of the present invention is added include chicken extract, pork extract, beef extract, food and drink materials derived from livestock poultry meat or seafood such as bonito, chicken consomme, whole chicken glass, pork bone soup, oyster sauce, Foods and beverages processed from livestock poultry meat such as lobster bisque, crab, ham, sausage or seafood (including meat and bones), flavor seasonings (eg, chicken flavor seasonings, pork flavor) Seasonings, beef-flavored seasonings, etc.); incense such as garlic, onion, ginger, green onion, leek, seri, sardine, celery, shiso, mitsuba, wasabi Food and drink vegetable and flavoring vegetables are processed as a raw material (e.g., soup, etc.); mushroom soup, corn soup, egg soup, curry, stew and the like are preferable.

  The time when the composition of the present invention is added to the food or drink is not particularly limited. For example, when the food or drink is cooked and manufactured, it may be added together with other ingredients, or added after the food or drink is completed. Alternatively, it may be added immediately before and / or during the eating of the food or drink.

[Food and Drink of the Present Invention]
The food / beverage products of this invention are manufactured by the manufacturing method including the process of adding a savoriness imparting substance and 1-octen-3-ol and / or 1-octen-3-one.

  As the body taste imparting substance used in the food and drink of the present invention, the same body taste imparting substance used in the composition of the present invention described above can be used, and its preferred embodiment is also the composition of the present invention. It is the same as that.

  The concentration of the kokumi-imparting substance to the food or drink is 0.001 ppm by weight or more (preferably 0.005 ppm by weight or more, more preferably 0.01 ppm by weight or more, more preferably 0.1 ppm by weight or more, particularly preferably 2 ppm or more) and 99.9% by weight or less (preferably 50% by weight or less, more preferably 40% by weight or less, still more preferably 30% by weight or less, particularly preferably 20% by weight or less). Is preferred.

  Examples of 1-octen-3-ol and / or 1-octen-3-one used in the food and drink of the present invention include 1-octen-3-ol and / or 1-octane used in the above-described composition of the present invention. The thing similar to an octen-3-one can be used, The suitable aspect is the same as that of the composition of this invention.

  In the food and drink of the present invention, the concentration of 1-octen-3-ol and / or 1-octen-3-one added to the food and drink is 0.000005 ppm by weight or more (preferably 0.0003 ppm by weight or more, more preferably 0.0015 wtppm or more, particularly preferably 0.003 wtppm or more) and 0.91 wtppm or less (preferably 0.02 wtppm or less, more preferably 0.015 wtppm or less, particularly preferably 0 0.01 ppm by weight or less).

  The food / beverage product of the present invention is a group consisting of a lower fatty acid, methional, octanoic acid and decanoic acid in addition to the step of adding a richness imparting substance and 1-octen-3-ol and / or 1-octen-3-one It may be manufactured by a manufacturing method further including a step of adding at least one or more selected. For example, the food / beverage product of the present invention includes (1) a step of adding lower fatty acids and methional in addition to the step of adding a body taste imparting substance and 1-octen-3-ol and / or 1-octen-3-one. May be produced by a production method further comprising (2) a production method further comprising a step of adding octanoic acid and decanoic acid, or (3) lower It may be produced by a production method further comprising a step of adding fatty acids, methional, octanoic acid and decanoic acid.

  As the lower fatty acids used in the food and drink of the present invention, those similar to the lower fatty acids used in the above-described composition of the present invention can be used, and a preferred embodiment thereof is also that of the composition of the present invention. It is the same.

  The food / beverage products of the present invention are more preferable by further adding lower fatty acids and methional in addition to the body taste imparting substance and 1-octen-3-ol and / or 1-octen-3-one. A top aroma and / or flavor is imparted.

  The food and drink of the present invention includes a step of adding a lower fatty acid and methional in addition to the step of adding the kokumi imparting substance and 1-octen-3-ol and / or 1-octen-3-one. When it is produced by the production method, the concentration of 1-octen-3-ol and / or 1-octen-3-one added to the food or drink is 0.000005 ppm by weight or more (preferably 0.0003 ppm by weight or more) , More preferably 0.0015 wt ppm or more, particularly preferably 0.003 wt ppm or more) and 0.91 wt ppm or less (preferably 0.02 wt ppm or less, more preferably 0.015 wt ppm or less, Particularly preferred is 0.01 ppm by weight or less), and the concentration of the lower fatty acids added to the food or drink is 0.001 ppm by weight or more (preferably 0.006 wtppm or more, more preferably 0.03 wtppm or more, particularly preferably 0.06 wtppm or more), and 19.3 wtppm or less (preferably 0.4 wtppm or less, more preferably 0 0.3 ppm by weight or less, particularly preferably 0.25 ppm by weight or less), and the concentration of methional added to food or drink is 0.00001 ppm by weight or more (preferably 2 ppm by weight or more, more preferably 10.5 wt. It is preferable that they are not less than ppm, particularly preferably not less than 20 ppm by weight, and not more than 150 ppm by weight (preferably not more than 120 ppm by weight, more preferably not more than 95 ppm by weight, particularly preferably not more than 70 ppm by weight).

  The food / beverage product of the present invention is a more preferable last by further adding octanoic acid and decanoic acid in addition to the body taste imparting substance and 1-octen-3-ol and / or 1-octen-3-one. Fragrance and / or flavor.

  The food / beverage products of the present invention include a step of adding octanoic acid and decanoic acid in addition to the step of adding kokumi imparting substance and 1-octen-3-ol and / or 1-octen-3-one. When it is produced by the production method, the concentration of 1-octen-3-ol and / or 1-octen-3-one added to the food or drink is 0.000005 ppm by weight or more (preferably 0.0001 ppm by weight or more) More preferably 0.0007 ppm by weight or more, particularly preferably 0.001 ppm by weight or more) and 0.91 ppm by weight or less (preferably 0.005 ppm by weight or less, more preferably 0.003 ppm by weight or less, Particularly preferred is 0.0015 ppm by weight or less), and the concentration of octanoic acid added to the food or drink is 0.001 ppm by weight or more (preferably 0.02 ppm by weight or more, more preferably 0.1 ppm by weight or more, particularly preferably 0.15 ppm by weight or more, and 130 ppm by weight or less (preferably 0.7 ppm by weight or less, more preferably 0.5 ppm by weight). ppm or less, particularly preferably 0.3 wt ppm or less), and the concentration of decanoic acid added to the food or drink is 0.001 wt ppm or more (preferably 0.06 wt ppm or more, more preferably 0.3 wt%). ppm or more, particularly preferably 0.4 wt ppm or more) and 390 wt ppm or less (preferably 2 wt ppm or less, more preferably 1.5 wt ppm or less, particularly preferably 0.7 wt ppm or less). It is preferable.

  The food / beverage products of the present invention further comprise a lower fatty acid, methional, octanoic acid and decanoic acid in addition to the body taste imparting substance and 1-octen-3-ol and / or 1-octen-3-one. This gives a more preferred top aroma and / or flavor and a more preferred last aroma and / or flavor.

  The food and drink according to the present invention includes, in addition to the step of adding a body taste imparting substance and 1-octen-3-ol and / or 1-octen-3-one, further lower fatty acids, methional, octanoic acid and decanoic acid When the product is produced by a production method including a step of adding 1-octen-3-ol and / or 1-octen-3-one, the concentration of addition to food or drink is 0.00005 ppm by weight or more (preferably 0.0003 wtppm or more, more preferably 0.0015 wtppm or more, particularly preferably 0.003 wtppm or more), and 0.91 wtppm or less (preferably 0.01 wtppm or less, more preferably 0 0.007 weight ppm or less, particularly preferably 0.005 weight ppm or less), and the concentration of the lower fatty acids added to the food or drink is 0.001 weight ppm or more (preferably 0.006 ppm by weight or more, more preferably 0.03 ppm by weight or more, particularly preferably 0.05 ppm by weight or more) and 19.3 ppm by weight or less (preferably 0.25 ppm by weight or less) More preferably, it is 0.15 ppm by weight or less, particularly preferably 0.08 ppm by weight or less, and the concentration of methional added to food or drink is 0.00001 ppm by weight or more (preferably 2 ppm by weight or more, more preferably 10 ppm). 0.5 ppm by weight or more, particularly preferably 20 ppm by weight or more) and 150 ppm by weight or less (preferably 70 ppm by weight or less, more preferably 50 ppm by weight or less, particularly preferably 30 ppm by weight or less). The additive concentration relative to the product is 0.001 ppm by weight or more (preferably 0.02 ppm by weight or less) More preferably 0.1 ppm by weight or more, particularly preferably 0.15 ppm by weight or more) and 130 ppm by weight or less (preferably 0.7 ppm by weight or less, more preferably 0.5 ppm by weight or less, particularly preferably Is 0.3 wt ppm or less), and the concentration of decanoic acid added to the food or drink is 0.001 wt ppm or more (preferably 0.06 wt ppm or more, more preferably 0.3 wt ppm or more, particularly preferably Is 0.5 weight ppm or more) and 390 weight ppm or less (preferably 2 weight ppm or less, more preferably 1.5 weight ppm or less, particularly preferably 0.7 weight ppm or less).

  The food / beverage products of the present invention may be prepared by adding other components than those described above as long as the object of the present invention is not impaired. Examples of the other components include flavors, sugars, sweeteners, dietary fibers, vitamins, amino acids such as sodium glutamate (MSG), nucleic acids such as inosine monophosphate (IMP), and inorganic substances such as sodium chloride. Examples thereof include salts, organic acids such as citric acid, creatine, creatinine, maltol, dimethyl trisulfide, cineol and the like.

  Each component added to the food / beverage products of the present invention may be, for example, a synthetic product, an extracted product, or the like as long as it can be used in the food / beverage products.

  Although the food / beverage products of this invention are not specifically limited, For example, the thing similar to the food / beverage products to which the composition of this invention mentioned above is added is mentioned.

  The food / beverage products of the present invention include a step of adding a lower fatty acid and methional in addition to the step of adding the body taste imparting substance and 1-octen-3-ol and / or 1-octen-3-one. When it is manufactured by the manufacturing method, as the food / beverage product of the present invention, the composition of the present invention described above includes a body taste imparting substance, and 1-octen-3-ol and / or 1-octene-3- In addition to ON, the same thing as the food-drinks to which the composition of this invention is preferably added when lower fatty acids and methional are further contained is mentioned.

  The food and drink of the present invention includes a step of adding octanoic acid and decanoic acid, in addition to the step of adding the kokumi imparting substance and 1-octen-3-ol and / or 1-octen-3-one. When it is manufactured by the manufacturing method, as the food / beverage product of the present invention, the composition of the present invention described above includes a body taste imparting substance, and 1-octen-3-ol and / or 1-octene-3- In addition to ON, the thing similar to the food-drinks to which the composition of this invention is preferably added when octanoic acid and decanoic acid are further contained is mentioned.

  In addition to the step of adding the body taste imparting substance and 1-octen-3-ol and / or 1-octen-3-one, the food and drink of the present invention further comprises lower fatty acids, methional, octanoic acid and decanoic acid As a food or drink of the present invention, the above-described composition of the present invention includes a body taste imparting substance, 1-octen-3-ol and / or In addition to 1-octen-3-one, there may be mentioned the same foods and beverages to which the composition of the present invention is preferably added when further containing lower fatty acids, methional, octanoic acid and decanoic acid.

  The food / beverage product of the present invention comprises a step of adding a body taste imparting substance, 1-octen-3-ol and / or 1-octen-3-one, and optionally lower fatty acids, methional, octanoic acid and decanoic acid. Except including the process of adding at least 1 sort (s) or more selected from the group which consists of, it can manufacture by a well-known manufacturing method using the raw material similar to a well-known food-drinks.

  The method of adding kokumi imparting substances, 1-octen-3-ol and / or 1-octen-3-one, lower fatty acids, methional, octanoic acid and decanoic acid to foods and drinks is not particularly limited. Or a 1-octen-3-ol and / or 1-octen-3-one, lower fatty acids, methional, octanoic acid and decanoic acid. You may add the foodstuff material containing. Alternatively, the composition of the present invention described above may be prepared and added to a food or drink.

  The food / beverage product of the present invention contains kokumi-imparting substances, 1-octen-3-ol and / or 1-octen-3-one, lower fatty acids, methional, octanoic acid and decanoic acid, or these compounds. The form in particular when adding a foodstuff material is not restrict | limited, For example, a dry powder, a paste, a solution, etc. are mentioned.

  The timing for adding the body taste imparting substance, 1-octen-3-ol and / or 1-octen-3-one, lower fatty acids, methional, octanoic acid and decanoic acid to the food and drink of the present invention is particularly limited. For example, it may be added together with other raw materials when cooking and manufacturing food and drink, may be added after completion of food and drink, or just before and / or during eating of food and drink It may be added.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not restrict | limited at all by these.

The richness imparting substance used in Examples 1 to 39 is γ-Glu-Val-Gly (manufactured by Ajinomoto Co., Inc.).
The body taste imparting substance used in Examples 40 to 68 is glutathione (manufactured by Kojin Co., Ltd.). The body taste imparting substance used in Examples 69 to 76 is γ-Glu-N-Val-Gly (manufactured by Ajinomoto Co., Inc.).

The richness imparting substance used in Examples 77 to 84 is γ-Glu-N-Val (manufactured by Ajinomoto Co., Inc.).
Further, 1-octen-3-ol, 1-octen-3-one, isovaleric acid, methional, octanoic acid and decanoic acid used in the examples are all manufactured by Sigma-Aldrich Japan Co., Ltd. For 1-octen-3-ol, a racemate was used.

  Tables 1-1, 1-2, and 1-3 show the food and drink used in the examples.

  Of the food and drink shown in Table 1-1, Table 1-2, and Table 1-3, flavor seasonings (chicken flavor seasoning, pork flavor seasoning, beef flavor seasoning) are shown in Tables 2 to 4 below, respectively. After mixing as described above, hot water was added to prepare a 1.5 wt% hot water aqueous solution.

  Among the food and drink products shown in Table 1-1, Table 1-2, and Table 1-3, except for the flavor seasoning, commercially available products are used as they are, or prepared according to a predetermined preparation method described in a product package or the like. .

(Preparation of Examples 1-4)
A portion of the food and drink shown in Table 1-1, Table 1-2, and Table 1-3 was weighed 100 ml each, and a kokumi imparting substance, 1-octen-3-ol or 1-octene was added to each weighed food and drink. -3-one was added so that it might become the addition density | concentration shown in Table 5.

(Evaluation of Examples 1-4)
The evaluation was performed according to the following criteria in comparison with the control by 2 to 6 specialized panels eating each food and drink. For the control, each food and drink to which only a body taste imparting substance was added was used. In addition, the “expected effect” of the following criteria means that the top fragrance and / or flavor, and the last fragrance and / or flavor are given, and these fragrances and / or flavors are given, The quality of food and drink is improved.
[Evaluation criteria]
X: The quality of the aroma and / or flavor decreased compared to the control.
-: Almost the same as the control (no expected effect).
Δ: Expected effect is weak.
○: Expected effect is high.
A: Expected effect is very high.

  The results are shown in Table 6.

  In any of Examples 1 to 4, the top fragrance and / or flavor and the last fragrance and / or flavor are sufficiently imparted to all the foods and drinks added, and these fragrances and / or flavors are added. It was confirmed that the quality of food and drink was improved by being given.

(Preparation of Examples 5-14)
A portion of the food and drink shown in Table 1-1, Table 1-2, and Table 1-3 was weighed 100 ml each, and a kokumi imparting substance, 1-octen-3-ol, decanoic acid and Octanoic acid was added so that it might become the addition density | concentration shown in Table 7-1 and Table 7-2.

(Evaluation of Examples 5-14)
The evaluation was performed according to the following criteria in comparison with the control by 2 to 6 specialized panels eating each food and drink. For the control, each food and drink to which only a body taste imparting substance was added was used. In addition, the “expected effect” of the following criteria means that the quality of food and drink is improved by being given the last fragrance and / or flavor and being given the fragrance and / or flavor. .
[Evaluation criteria]
X: The quality of the aroma and / or flavor decreased compared to the control.
-: Almost the same as the control (no expected effect).
Δ: Expected effect is weak.
○: Expected effect is high.
A: Expected effect is very high.

  The results are shown in Table 8-1 and Table 8-2.

  In any of Examples 5 to 14, the last fragrance and / or flavor is sufficiently imparted to most of the added food and beverage, and the fragrance and / or flavor is imparted to the food or beverage. It was confirmed that the quality was improved. Especially, in Examples 7-12, the very high effect was confirmed with respect to many food-drinks.

(Preparation of Examples 15-29)
A portion of the food and drink shown in Table 1-1, Table 1-2, and Table 1-3 is weighed 100 ml each, and a kokumi imparting substance, 1-octen-3-ol, isovaleric acid is added to each weighed food and drink. And methional was added so that it might become the addition density | concentration shown in Table 9-1, Table 9-2, and Table 9-3.

(Evaluation of Examples 15 to 29)
The evaluation was performed according to the following criteria in comparison with the control by 2 to 6 specialized panels eating each food and drink. For the control, each food and drink to which only a body taste imparting substance was added was used. In addition, the “expected effect” of the following criteria means that the top aroma and / or flavor is imparted, and that the quality of the food or drink is improved by the aroma and / or flavor being imparted. .
[Evaluation criteria]
X: The quality of the aroma and / or flavor decreased compared to the control.
-: Almost the same as the control (no expected effect).
Δ: Expected effect is weak.
○: Expected effect is high.
A: Expected effect is very high.

  The results are shown in Table 10-1, Table 10-2, and Table 10-3.

  In any of Examples 15 to 29, the top fragrance and / or flavor is sufficiently imparted to most of the added food and beverage, and the fragrance and / or flavor is imparted. It was confirmed that the quality was improved. Especially, in Examples 17-25, the very high effect was confirmed with respect to many food-drinks.

(Preparation of Examples 30-39)
A portion of each of the flavored seasonings shown in Table 1-2 was weighed 100 ml each, and to each measured flavored seasoning, kokumi imparting substance, 1-octen-3-ol, isovaleric acid, methional, octanoic acid and decanoic acid were added. Was added so that it might become the addition density | concentration shown in Table 11-1 and Table 11-2.

(Evaluation of Examples 30 to 39)
The evaluation was performed according to the following criteria in comparison with the control by 2 to 6 specialized panels eating each food and drink. For the control, each food and drink to which only a body taste imparting substance was added was used. In addition, the “expected effect” of the following criteria means that the top aroma and / or flavor and the last aroma and / or flavor are given, and that these aroma and / or flavor are given. The quality of food and drink is improved.
[Evaluation criteria]
X: The quality of the aroma and / or flavor decreased compared to the control.
-: Almost the same as the control (no expected effect).
Δ: Expected effect is weak.
○: Expected effect is high.
A: Expected effect is very high.

  The results are shown in Table 12-1 and Table 12-2.

  In any of Examples 30 to 39, the top fragrance and / or flavor and the last fragrance and / or flavor are imparted to all the foods and beverages added, and these fragrances and / or flavors are imparted. As a result, it was confirmed that the quality of food and drink was improved. In particular, in Examples 32-38, high effects were confirmed, and in Examples 34 and 35, very high effects were confirmed.

(Preparation of Examples 40-54)
A portion of the food and drink shown in Table 1-1 and Table 1-2 (chicken consomme, noodle soup, grated garlic) was weighed 100 ml each, and a kokumi imparting substance, 1-octene-3- Ol, isovaleric acid and methional were added so as to have the addition concentrations shown in Table 13-1, Table 13-2 and Table 13-3.

(Evaluation of Examples 40 to 54)
The evaluation was performed according to the following criteria in comparison with the control by 2 to 6 specialized panels eating each food and drink. For the control, each food and drink to which only a body taste imparting substance was added was used. In addition, the “expected effect” of the following criteria means that the top aroma and / or flavor is imparted, and that the quality of the food or drink is improved by the aroma and / or flavor being imparted. .
[Evaluation criteria]
X: The quality of the aroma and / or flavor decreased compared to the control.
-: Almost the same as the control (no expected effect).
Δ: Expected effect is weak.
○: Expected effect is high.
A: Expected effect is very high.

  The results are shown in Table 14-1, Table 14-2 and Table 14-3.

  In any of Examples 40 to 54, the top fragrance and / or flavor is imparted to all the added foods and beverages, and the quality of the food and beverage is improved by imparting the fragrance and / or flavor. It was confirmed that In particular, in Examples 42 to 50, a high effect was confirmed.

(Preparation of Examples 55-64)
A portion of the food and drink shown in Table 1-1 and Table 1-2 (chicken consomme, milk, grated garlic) was weighed 100 ml each, and a kokumi imparting substance, 1-octene-3- Ol, decanoic acid and octanoic acid were added so as to have the addition concentrations shown in Tables 15-1 and 15-2.

(Evaluation of Examples 55-64)
The evaluation was performed according to the following criteria in comparison with the control by 2 to 6 specialized panels eating each food and drink. For the control, each food and drink to which only a body taste imparting substance was added was used. In addition, the “expected effect” of the following criteria means that the quality of food and drink is improved by being given the last fragrance and / or flavor and being given the fragrance and / or flavor. .
[Evaluation criteria]
X: The quality of the aroma and / or flavor decreased compared to the control.
-: Almost the same as the control (no expected effect).
Δ: Expected effect is weak.
○: Expected effect is high.
A: Expected effect is very high.

  The results are shown in Table 16-1 and Table 16-2.

  In any of Examples 55 to 64, the quality of the food and drink is improved by adding the last aroma and / or flavor to all the added food and drink and adding the aroma and / or flavor. The improvement was confirmed. In particular, in Examples 57 to 64, a high effect was confirmed.

(Preparation of Examples 65-68)
100 ml of a part of the food and drink shown in Table 1-2 (1.5% by weight aqueous solution of chicken-flavored seasoning) was weighed and added to the weighed food and drink, 1-octen-3-ol or 1-octene -3-one was added to the concentration shown in Table 17.

(Evaluation of Examples 65-68)
The evaluation was performed according to the following criteria in comparison with the control by 2 to 6 specialized panels eating each food and drink. For the control, each food and drink to which only a body taste imparting substance was added was used. In addition, the “expected effect” of the following criteria means that the top fragrance and / or flavor, and the last fragrance and / or flavor are given, and these fragrances and / or flavors are given, The quality of food and drink is improved.
[Evaluation criteria]
X: The quality of the aroma and / or flavor decreased compared to the control.
-: Almost the same as the control (no expected effect).
Δ: Expected effect is weak.
○: Expected effect is high.
A: Expected effect is very high.

  The results are shown in Table 18.

  In any of Examples 65 to 68, the top aroma and / or flavor and the last aroma and / or flavor are sufficiently imparted to the added food and drink, and these aroma and / or flavor are imparted. It was confirmed that the quality of food and drink was improved.

(Preparation of Examples 69-72)
100 ml of a part of the food and drink shown in Table 1-2 (1.5% by weight aqueous solution of chicken-flavored seasoning) was weighed and added to the weighed food and drink, 1-octen-3-ol or 1-octene -3-one was added to the concentration shown in Table 19.

(Evaluation of Examples 69 to 72)
The evaluation was performed according to the following criteria in comparison with the control by 2 to 6 specialized panels eating each food and drink. For the control, each food and drink to which only a body taste imparting substance was added was used. In addition, the “expected effect” of the following criteria means that the top fragrance and / or flavor, and the last fragrance and / or flavor are given, and these fragrances and / or flavors are given, The quality of food and drink is improved.
[Evaluation criteria]
X: The quality of the aroma and / or flavor decreased compared to the control.
-: Almost the same as the control (no expected effect).
Δ: Expected effect is weak.
○: Expected effect is high.
A: Expected effect is very high.

  The results are shown in Table 20.

  In any of Examples 69 to 72, the top aroma and / or flavor and the last aroma and / or flavor are sufficiently imparted to the added food and drink, and these aroma and / or flavor are imparted. As a result, it was confirmed that the quality of food and drink was improved.

(Preparation of Examples 73-74)
A portion of the food and drink shown in Table 1-1 and Table 1-2 (oyster sauce, noodle soup, 1.5% by weight aqueous solution of chicken flavored seasoning) was weighed 100 ml each, and a rich taste was imparted to each weighed food and drink. Substances, 1-octen-3-ol, isovaleric acid and methional were added to the additive concentrations shown in Table 21.

(Evaluation of Examples 73 to 74)
The evaluation was performed according to the following criteria in comparison with the control by 2 to 6 specialized panels eating each food and drink. For the control, each food and drink to which only a body taste imparting substance was added was used. In addition, the “expected effect” of the following criteria means that the top aroma and / or flavor is imparted, and that the quality of the food or drink is improved by the aroma and / or flavor being imparted. .
[Evaluation criteria]
X: The quality of the aroma and / or flavor decreased compared to the control.
-: Almost the same as the control (no expected effect).
Δ: Expected effect is weak.
○: Expected effect is high.
A: Expected effect is very high.

  The results are shown in Table 22.

  In any of Examples 73 and 74, the top fragrance and / or flavor is imparted to all added foods and beverages, and the quality of the food and beverage is improved by imparting the fragrance and / or flavor. It was confirmed that there was a high effect.

(Preparation of Examples 75-76)
A portion of the food and drink shown in Table 1-1 and Table 1-2 (milk, a 1.5% by weight aqueous solution of chicken flavored seasoning) was weighed 100 ml each, and a kokumi imparting substance, 1 -Octen-3-ol, decanoic acid and octanoic acid were added so as to have the addition concentrations shown in Table 23.

(Evaluation of Examples 75 to 76)
The evaluation was performed according to the following criteria in comparison with the control by 2 to 6 specialized panels eating each food and drink. For the control, each food and drink to which only a body taste imparting substance was added was used. In addition, the “expected effect” of the following criteria means that the quality of food and drink is improved by being given the last fragrance and / or flavor and being given the fragrance and / or flavor. .
[Evaluation criteria]
X: The quality of the aroma and / or flavor decreased compared to the control.
-: Almost the same as the control (no expected effect).
Δ: Expected effect is weak.
○: Expected effect is high.
A: Expected effect is very high.

  The results are shown in Table 24.

  In any of Examples 75 and 76, the last aroma and / or flavor is imparted to all the added foods and beverages, and the quality of the food or beverage is improved by imparting the aroma and / or flavor. It was confirmed that there was a high effect.

(Preparation of Examples 77-80)
A portion of the food and drink shown in Table 1-2 (1.5% by weight aqueous solution of chicken flavor seasoning) was weighed 100 ml each, and a kokumi imparting substance, 1-octen-3-ol or 1-octen-3-one was added so as to have the addition concentration shown in Table 25.

(Evaluation of Examples 77 to 80)
The evaluation was performed according to the following criteria in comparison with the control by 2 to 6 specialized panels eating each food and drink. For the control, each food and drink to which only a body taste imparting substance was added was used. In addition, the “expected effect” of the following criteria means that the top fragrance and / or flavor, and the last fragrance and / or flavor are given, and these fragrances and / or flavors are given, The quality of food and drink is improved.
[Evaluation criteria]
X: The quality of the aroma and / or flavor decreased compared to the control.
-: Almost the same as the control (no expected effect).
Δ: Expected effect is weak.
○: Expected effect is high.
A: Expected effect is very high.

  The results are shown in Table 26.

  In any of Examples 77 to 80, the top aroma and / or flavor and the last aroma and / or flavor are sufficiently imparted to all the foods and drinks added, and the aroma and / or flavor is sufficient. It was confirmed that the quality of food and drink was improved by being given.

(Preparation of Examples 81-82)
A portion of the food and drink shown in Table 1-1 and Table 1-2 (oyster sauce, noodle soup, 1.5% by weight aqueous solution of chicken flavored seasoning) was weighed 100 ml each, and a rich taste was imparted to each weighed food and drink. Substances, 1-octen-3-ol, isovaleric acid and methional were added to the additive concentrations shown in Table 27.

(Evaluation of Examples 81-82)
The evaluation was performed according to the following criteria in comparison with the control by 2 to 6 specialized panels eating each food and drink. For the control, each food and drink to which only a body taste imparting substance was added was used. In addition, the “expected effect” of the following criteria means that the top aroma and / or flavor is imparted, and that the quality of the food or drink is improved by the aroma and / or flavor being imparted. .
[Evaluation criteria]
X: The quality of the aroma and / or flavor decreased compared to the control.
-: Almost the same as the control (no expected effect).
Δ: Expected effect is weak.
○: Expected effect is high.
A: Expected effect is very high.

  The results are shown in Table 28.

  In any of Examples 81 and 82, the top aroma and / or flavor is imparted to all the added foods and beverages, and the quality of the food and beverage is improved by imparting the aromas and / or flavors. It was confirmed that there was a high effect.

(Preparation of Examples 83-84)
A portion of the food and drink shown in Table 1-1 and Table 1-2 (milk, chicken flavored seasoning 1.5% solution) was weighed 100 ml each, and each tasted food and drink had a rich taste-providing substance, 1- Octen-3-ol, decanoic acid, and octanoic acid were added so that the addition concentrations shown in Table 29 were obtained.

(Evaluation of Examples 83-84)
The evaluation was performed according to the following criteria in comparison with the control by 2 to 6 specialized panels eating each food and drink. For the control, each food and drink to which only a body taste imparting substance was added was used. In addition, the “expected effect” of the following criteria means that the quality of food and drink is improved by being given the last fragrance and / or flavor and being given the fragrance and / or flavor. .
[Evaluation criteria]
X: The quality of the aroma and / or flavor decreased compared to the control.
-: Almost the same as the control (no expected effect).
Δ: Expected effect is weak.
○: Expected effect is high.
A: Expected effect is very high.

  The results are shown in Table 30.

  In any of Examples 83 and 84, the last fragrance and / or flavor is imparted to all the added foods and beverages, and the quality of the food and beverage is improved by imparting the fragrance and / or flavor. It was confirmed that there was a high effect.

(Production Example 1)
A body taste imparting substance (γ-Glu-Val-Gly, manufactured by Ajinomoto Co., Inc.) was stirred with a laboratory mixer mixer (manufactured by Hosokawa Micron Co., Ltd.) at a rotation speed of 10-60 rpm. 1-octen-3-ol was added to and mixed with 100 g of the kokumi-imparting substance under stirring so that the content was 27 ppm by weight to prepare the composition of the present invention.

(Production Example 2)
A body taste imparting substance (γ-Glu-Val-Gly, manufactured by Ajinomoto Co., Inc.) was stirred with a laboratory mixer mixer (manufactured by Hosokawa Micron Co., Ltd.) at a rotation speed of 10-60 rpm. The content of 1-octen-3-ol and 1-octen-3-one is 27 ppm by weight, and the content of isovaleric acid is 63 ppm by weight, with respect to 97.7 g of the kokumi imparting substance being stirred. Each of them was added and mixed so that the content of each became 2.3% by weight to prepare the composition of the present invention.

(Production Example 3)
A body taste imparting substance (γ-Glu-Val-Gly, manufactured by Ajinomoto Co., Inc.) was stirred with a laboratory mixer mixer (manufactured by Hosokawa Micron Co., Ltd.) at a rotation speed of 10-60 rpm. The content of 1-octen-3-ol is 27 ppm by weight, the content of octanoic acid is 194 ppm by weight, and the content of decanoic acid is 570 ppm by weight with respect to 100 g of the kokumi imparting substance being stirred. Each was added and mixed to prepare the composition of the present invention.

(Production Example 4)
A body taste imparting substance (γ-Glu-Val-Gly, manufactured by Ajinomoto Co., Inc.) was stirred with a laboratory mixer mixer (manufactured by Hosokawa Micron Co., Ltd.) at a rotation speed of 10-60 rpm. The content of 1-octen-3-ol and 1-octen-3-one is 27 ppm by weight, and the content of isovaleric acid is 63 ppm by weight, with respect to 97.7 g of the kokumi imparting substance being stirred. The composition of the present invention was mixed by adding each of them so that the content of succinic acid was 2.3% by weight, the content of octanoic acid was 194 ppm by weight, and the content of decanoic acid was 570 ppm by weight. Prepared.

ADVANTAGE OF THE INVENTION According to this invention, rich and lasting richness is provided with respect to food / beverage products, without masking the top aroma and / or flavor of food / beverage products, and without cutting off the last aroma and / or flavor. Can be provided.
In addition, according to the present invention, a food and drink that has a top fragrance and / or flavor, a last fragrance and / or flavor, and a rich and durable body taste, and its A manufacturing method may be provided.

  This application is based on Japanese Patent Application No. 2012-23551 filed in Japan, the contents of which are incorporated in full herein.

Claims (13)

And rich taste imparting substances, and on 1-octen-3-ol and / or 1-octene-3, (i) lower fatty acids and methional, and / or contain and (ii) octanoic acid and decanoic acid ,
The body taste imparting substance is γ-Glu-X-Gly (X represents an amino acid or amino acid derivative), γ-Glu-Val-Y (Y represents an amino acid or amino acid derivative), γ-Glu-Abu, γ- Glu-N-Val, γ-Glu-Ala, γ-Glu-Gly, γ-Glu-Cys, γ-Glu-Met, γ-Glu-Thr, γ-Glu-Val, γ-Glu-Orn, Asp- Gly, Cys-Gly, Cys-Met, Glu-Cys, Gly-Cys, Leu-Asp, D-Cys, γ-Glu-Met (O), γ-Glu-γ-Glu-Val, γ-Glu-Val _{-NH 2, γ-Glu-Val} -ol, γ-Glu-Ser, γ-Glu-Tau, γ-Glu-Cys (S-Me) (O), γ-Glu-Leu, γ-Glu-Ile, γ-Glu-t Is Leu and γ-Glu-Cys 1 or two or more selected from the group consisting of (S-Me), compositions for imparting body taste to food products.   For adding 1-octen-3-ol and / or 1-octen-3-one to a food or drink so that the concentration of addition to the food or drink is 0.000005 ppm by weight or more and 0.91 ppm by weight or less The composition according to claim 1. The concentration of 1-octen-3-ol and / or 1-octen-3-one added to the food or drink is 0.000005 ppm by weight or more and 0.91 ppm by weight or less,
The addition concentration of lower fatty acids to food and drink is 0.001 ppm by weight or more and 19.3 ppm by weight or less, and
The composition of Claim 1 or 2 for adding to food-drinks so that the addition density | concentration with respect to food-drinks of methional may be 0.00001 weight ppm or more and 150 weight ppm or less. The concentration of 1-octen-3-ol and / or 1-octen-3-one added to the food or drink is 0.000005 ppm by weight or more and 0.91 ppm by weight or less,
The addition concentration of octanoic acid to food and drink is 0.001 ppm by weight or more and 130 ppm by weight or less, and
The composition of any one of Claims 1-3 for adding to food-drinks so that the addition density | concentration with respect to food-drinks of decanoic acid may be 0.001 weight ppm or more and 390 weight ppm or less. The composition according to any one of claims 1 to 4 , wherein the lower fatty acid is isovaleric acid. X is one selected from the group consisting of Val, N-Val, Cys, Cys (SNO), Cys (S-allyl), Gly, Cys (S-Me), t-Leu, Abu and Ser. The Y is one selected from the group consisting of Gly, Val, Glu, Lys, Phe, Ser, Pro, Arg, Asp, Met, Thr, His, Orn, Asn, Cys, and Gln. Item 6. The composition according to any one of Items 1 to 5 . The composition according to any one of claims 1 to 6 , which is a flavor seasoning or a natural seasoning. Kokumi imparting substance , 1-octen-3-ol and / or 1-octen-3-one , (i) lower fatty acids and methional, and / or (ii) octanoic acid and decanoic acid are added the process only contains,
The body taste imparting substance is γ-Glu-X-Gly (X represents an amino acid or amino acid derivative), γ-Glu-Val-Y (Y represents an amino acid or amino acid derivative), γ-Glu-Abu, γ- Glu-N-Val, γ-Glu-Ala, γ-Glu-Gly, γ-Glu-Cys, γ-Glu-Met, γ-Glu-Thr, γ-Glu-Val, γ-Glu-Orn, Asp- Gly, Cys-Gly, Cys-Met, Glu-Cys, Gly-Cys, Leu-Asp, D-Cys, γ-Glu-Met (O), γ-Glu-γ-Glu-Val, γ-Glu-Val _{-NH 2, γ-Glu-Val} -ol, γ-Glu-Ser, γ-Glu-Tau, γ-Glu-Cys (S-Me) (O), γ-Glu-Leu, γ-Glu-Ile, γ-Glu-t One or two or more kinds, the production method of the food or drink is selected from the group consisting of Leu and γ-Glu-Cys (S- Me). The method of Claim 8 that the addition density | concentration with respect to food-drinks of 1-octen-3-ol and / or 1-octen-3-one is 0.000005 weight ppm or more and 0.91 weight ppm or less. The addition concentration of 1-octen-3-ol and / or 1-octen-3-one to food or drink is 0.000005 ppm by weight or more and 0.91 ppm by weight or less,
Addition concentration of lower fatty acids to food and drink is 0.001 ppm by weight or more and 19.3 ppm by weight or less, and
The method of Claim 8 or 9 that the addition density | concentration with respect to food-drinks of methional is 0.00001 weight ppm or more and 150 weight ppm or less. The addition concentration of 1-octen-3-ol and / or 1-octen-3-one to food or drink is 0.000005 ppm by weight or more and 0.91 ppm by weight or less,
The addition concentration of octanoic acid to the food or drink is 0.001 ppm by weight or more and 130 ppm by weight or less, and
The method according to any one of claims 8 to 10, wherein the concentration of decanoic acid added to the food or drink is 0.001 ppm by weight or more and 390 ppm by weight or less. The method according to any one of claims 8 to 11 , wherein the lower fatty acid is isovaleric acid. X is one selected from the group consisting of Val, N-Val, Cys, Cys (SNO), Cys (S-allyl), Gly, Cys (S-Me), t-Leu, Abu and Ser. The Y is one selected from the group consisting of Gly, Val, Glu, Lys, Phe, Ser, Pro, Arg, Asp, Met, Thr, His, Orn, Asn, Cys, and Gln. Item 13. The method according to any one of Items 8 to 12 .